Process for producing a base product for thickened sauces and soups which disperses in hot water without forming lumps

Abstract

A process for the preparation of dehydrated base products for thickened soups and sauces which disperse readily in hot water and form thick, creamy, lump-free products. The product is prepared by combining a starchy material with an edible fat into a homogeneous mixture. Water is added to the mixture which may also contain milk proteins. The mixture is then subjected to heat treatment, cooled and grated. Optionally the homogeneous mixture is heated under elevated pressure.

What is claimed: 
     
       1. A process for the preparation of a dehydrated base product for thickened sauces and soups which disperses in hot water without forming lumps, consisting of the steps of: (a) adding from twenty to seventy-five percent (20%-75%) by weight of a starchy material to eighty to twenty-five percent (80%-25%) by weight of melted hardened edible fat having a melting point of about 45° C. to form an essentially homogeneous mixture;   (b) adding to said mixture one half to fifteen percent (0.5%-15%) by weight of water while maintaining said mixture at a temperature not to exceed 100° C.;   (c) heating said mixture, while continuously stirring, to a temperature ranging from 90°-155° C. for a period of from 0.2 to 5 hours until the water content of said mixture has been reduced so as not to exceed 7.5% by weight;   (d) cooling said mixture to room temperature; and   (e) grating said mixture to form a free flowing dehydrated base product.   
     
     
       2. The process of claim 1 wherein the mixture contains 0.02%-1% by weight of milk protein. 
     
     
       3. The process of claim 1 wherein autogenic superatmospheric pressure is applied to said mixture during said heating step. 
     
     
       4. The process of claim 1 wherein water is added in the range of 1.5%-10% by weight and the mixture is heated to and maintained at a temperature in the range of 105°-150° C. during a period of from 0.3 to 3.5 hours until the water content of said mixture has been lowered so as not to exceed 6% by weight. 
     
     
       5. The process of claim 4 wherein water is added in the range of 2%-7% by weight of total product and the mixture is heated and maintained at a temperature in the range of 110°-135° C. during a period of from 0.4 to 2.5 hours until the water content of said mixture has been lowered so as not to exceed 5% by weight. 
     
     
       6. The process of claim 1 wherein the water that is added is at a temperature in the range of 55° C.-80° C. 
     
     
       7. The process of claim 1 wherein the starch material comprises, at least in part, a flour selected from the group consisting of wheat flour and rice flour. 
     
     
       8. The process of claim 7 wherein the starch material comprises, at least in part, a granular starch selected from the group consisting of root starch and tuber starch. 
     
     
       9. The process of claim 1 wherein the edible fat comprises, at least in part, polyunsaturated fatty acids in an amount less than 30% by weight. 
     
     
       10. The process of claim 9 wherein the edible fat comprises, at least in part, polyunsaturated fatty acids in an amount less than 2.5% by weight. 
     
     
       11. The process of claim 10 wherein the edible fat comprises, at least in part, medium and short chain fatty acids in an amount less than 20% by weight. 
     
     
       12. The process of claim 11 wherein the edible fat comprises, at least in part, medium and short chain fatty acids in an amount less than 0.2% by weight. 
     
     
       13. The process of claim 1 wherein 40%-70% by weight of a starchy material is combined with 60%-30% by weight of edible fat. 
     
     
       14. The process of claim 13 wherein 50%-65% by weight of a starchy material is combined with 50%-35% by weight of total fat. 
     
     
       15. The process of claim 2 wherein the milk protein is in the form of casein(ates) or whey protein which may be mixed at least in part with members of the group consisting of lactose, whey powder and skim milk powder. 
     
     
       16. The process of claim 15 wherein the milk protein is dispersed in water in the amount of 0.03%-0.35% by weight. 
     
     
       17. The process of claim 16 wherein the milk protein is dispersed in water in the amount of 0.05%-0.2% by weight. 
     
     
       18. The process of claim 1 wherein the dehydrated base product is incorporated with coloring and flavoring matter. 
     
     
       19. The process of claim 1 wherein the mixture of starchy material and fat is admixed with finely chopped food ingredients in an amount so as not to exceed 18% by weight.